Hosting Thanksgiving

Thanksgiving weekend is all about getting together and sharing a wonderful meal among family and friends. Here’s a menu that’s both simple and rustic, along with all the steps you need to minimize prep time and maximize quality time.

Soup’s on!

A cream of mushroom soup is a great way to start your meal. Our elevated classic will whet everyone’s appetite and have them asking for seconds, guaranteed.

The bird

What’s the key to the success of this onion soup-roasted turkey? Well, the recipe has just six ingredients, including a couple packets of dehydrated onion soup mix. So simple! Your turkey will be juicy and flavourful—they’ll all be wondering what your secret is and asking for the recipe.

The sides

These two dishes are the perfect partners for poultry.

1. A roasted cauliflower, sweet potato and barley salad will pair nicely with your onion soup-roasted turkey. Got leftovers? This barley dish with roasted vegetables also makes a great meal salad.

2. Take your dinner to the next level with roasted squash with Parmesan, where the umami of the cheese and the sweetness of the squash are a great match. Your veggies may well steal the show.

Sweet finish

End the dinner on a sweet note, with a bourbon butterscotch pie with pecan crust. This gluten-free gem will disappear quickly!

What to do and when

To make sure all your dishes arrive at the table at the right time, follow these steps.

  • Step 1

Two to three days before: Brine the turkey.

  • Step 2

The night before or the morning of: Make the bourbon butterscotch pie with pecan crust.

  • Step 3

Start cooking the roasted squash with Parmesan about three hours before you want to serve the main course and the sides. When you place the onion wedges around the squash, also put the vegetables for the cauliflower, sweet potato and barley salad in the oven. Meanwhile, cook the barley for this salad on the stovetop.

  • Step 4

Remove the vegetables and set them aside on the counter. Lower the oven temperature to 350°F (180°C) and cook the onion soup-roasted turkey for 2 hours. Prepare the cream of mushroom soup, to be served as an appetizer while the turkey finishes cooking.

  • Step 5

Remove the turkey and let it rest on the counter, but keep the oven on. Put the vegetables back in the oven to warm them up. Meanwhile, complete the final steps for the roasted squash with Parmesan and the cauliflower, sweet potato and barley salad so that both dishes are done when the vegetables are ready to come out of the oven.

  • Step 6

Relax and enjoy the gathering!